So on Super Bowl Sunday I was trying to find something super yummy that felt like good bar food. I read through a bunch of different blogs and found Joyful Abode’s Fauxtato Skins and thought they sounded sooooo good and tried them with my No Bun Philly Cheese Steaks! It was a GREAT meal…so good that I am making the Philly Cheese Steaks again tonight using a Pork Roast instead of venison. Yum and Yum!

Click to get the Fauxtato Skins Recipe from Joyful Abode.

Here’s what to do for the Philly Cheese Steaks

No Buns Philly Cheese Steaks

1 – 1  1/2lb Roast (Beed, Venison, Pork)

1/2c water

Chili Powder

Salt & Pepper

Garlic Powder

1 medium yellow onion, halved and sliced

3-4 tbsp Butter

1c Monterey Jack Cheese, shredded

Place water, Roast, and spices in a slow cooker. Cook on Low 6-8 hours or High 3-4 hours. When Roast is done let it rest for about 10 minutes and then using two forks, shred the meat up and set aside. Add butter to a med high heated pan and saute the sliced onions until lightly golden and translucent. On a baking sheet, make sandwich size mounds of shredded meat, top with sautéed onions and monterey jack cheese. Place pan under the broiler, 5-6 inches away from heat. Broil for a few minutes until cheese is nice and melty!

I served this with the Fauxtato Skins, but any steamed veggie would be great as a side too! Enjoy!!